Thai-Style Mini Pork Burger Bites
Serve these flavourful Thai-inspired pork burger bites at your next gathering, complete with garlic, soy sauce, and fragrant lemongrass.
From the book
Burger bites are a Western guilty pleasure, while this Thai-inspired healthy is just a pleasure. They’re great piled on a platter for something different at a party. Dip them into some of our Mr Lee’s house sauces for an extra hot, tangy or sweet hit. You can substitute the homemade hot sauce for shop-bought sriracha, and ready-made sweet chilli sauce is widely available.
|20g (¾ oz)||dried rice vermicelli noodles|
|½ tbsp||vegetable oil|
|For the burgers:|
|300g (10½ oz)||lean minced (ground) pork|
|½||small red onion, finely diced|
|½||lemongrass stalk (or ½ tsp ground dried lemongrass)|
|2||small anchovies, finely chopped|
|1 tsp||garlic paste (or 2 garlic cloves, crushed and finely chopped)|
|½ tsp||ground white pepper|
|1 tsp||ready-made fish sauce|
|1 tsp||light soy sauce (or use tamari for a gluten-free alternative)|
|1 tbsp||cornflour (corn starch)|
|1 tsp||toasted sesame oil|
|1 tsp||honey or agave syrup|
|40–80ml (1¼–2¾fl oz)||sriracha|
|40–80ml (1¼–2¾fl oz)||shop-bought sweet chilli sauce|
Place the noodles in a bowl of boiling water and leave to soak for 1–2 minutes. Drain well, then roughly chop them.
In a large bowl, mix together all the burger ingredients. Stir in the drained chopped noodles.
Using wet hands, form the meat mixture into golf-ball sized burgers and then flatten them a bit. Once you’ve formed your burger bites, place them on a board or tray, ready to cook.
Heat the vegetable oil in a large, wide frying pan (skillet) over a high heat. Add the burgers and cook for 2 minutes on each side, then reduce the heat to low and cook for a further 1 minute on one side only. Remove from heat and place on a plate lined with paper towels to drain any excess oil.
To serve, pile the burger bites on a serving plate, with lemon wedges and the dipping sauces in little bowls on the side. Then step back before the crowd descends. Head’s up: they go fast.